Consommé with Egg White RecipeOrigin: France Period: Traditional |
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This is a classic French method for serving a Consommé as a soup course. The entire recipe is given here, including how to make the consommé from scratch. Ingredients
300g shin of beef 
Consommé with Egg White Preparation:Method:Add the meat and vergetables to a saucepan along with the brown stock, parsley, bay leaf and seasonings. Cover the pan very tightly and allow to simmer gently for 1 hour. Strain through a sieve lined with several layers of muslin. If the liquid isn't clear add the whisked white and crumbled shell of 1 egg. Whisk to mix then strain through clean muslin. Strain as slowly as you can so that the resultant stock is clear. Cut the egg whites into fancy shapes and set aside. Return the consommé to a pan, heat through then add the shaped egg whites and cook for 1 minute. Take off the heat, add the sherry and serve. |
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